Prep 3 mins
Cook 25 mins
I found this recipe on the internet because plantains have been in season and it's something I rarely eat but they are truly delicious, so I'm making a point of trying them different ways. I tried this recipe tonight as a side dish with salmon and it's really delightful. Plantains are so versatile - you can keep them on hand for a long time and they don't spoil quickly like their banana cousins. Leave them until the skin is yellow and you can peel them. Some say you can wait til the skin is black and still enjoy them. Nutritious and delicious.
- Preheat oven to 450F.
- In a large bowl, combine all the ingredients.
- Transfer them to a pan and bake for 20-25 minutes, or until the plantains are tender.
I grew up eating plantains; what we Hispanics like to call tostones. Except we fry them and either add salt or ketchup. I didn't want to give them up and was searching for a healthier alternative. The subtle sweetness of the carrots add a nice touch. I roasted them in homemade chicken stock which was even tastier. Thanks for sharing!
I had a planatain that needing a home when I came on this recipe. The results were simple and comforting and enjoyed with some leftover BBQ chicken. I used a little less oil than stated and that seemed to have been fine. My one challenge was the size of the chunks so both my carrots and plaintains were about 5/8 to 3/4 inch pieces. Next time I would make the carrots thinner as they were not quite tender at the point the plantains and onions were cooked perfectly. Thanks!
Loved the flavour of the carrots with the plantain. I might try some balsamic vinegar on them next time. I used some Clubhouse Italiano seasoning but the basic recipe you posted can be adapted in so many ways. Thanks a bunch.